PLAIN POUND CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
- Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
THE BEST AND RICHEST POUND CAKE FROM A MIX
This quick and easy pound cake starts with a yellow cake mix and then adds some key ingredients to make it very rich tasting.
Provided by Marie
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place a rack in the center of the oven and preheat the oven to 350°.
- Lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour.
- Place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute.
- Add the sugar and beat until creamy, 1 to 2 minutes longer.
- Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated.
- Add cake mix, 1 cup of flour, sour cream, evaporated milk, and vanilla.
- Increase the mixer speed to medium and beat until the batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down the side of the bowl if necessary.
- Pour the batter into the prepared tube pan, and bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.
- Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.
- Run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert onto a rack, then invert it again onto another rack so that the cake is right side up.
- Allow the cake to cool completely, 20 minutes longer.
Nutrition Facts : Calories 541.4, Fat 29.7, SaturatedFat 11, Cholesterol 124.2, Sodium 400.1, Carbohydrate 61.5, Fiber 0.8, Sugar 35.7, Protein 7.7
THE VERY BEST POUND CAKE
I found this recipe in a church cookbook around 15 years ago and have been making it since. I never even thought about trying another pound cake recipe because I just don't think it gets any better than this. Make sure that you sift the flour into a measuring cup to total 4 cups. In other words; sift before measuring. I really don't know how much difference it would make but that's the way the recipe was written. And it is all purpose flour. The recipe in the cookbook didn't state what kind of flour so the first time I made it I used self rising. It rose beautifully and looked so pretty. For about a minute and a half. It fairly quickly deflated into a not so pretty mess.
Provided by A Pinch of This ...
Categories Dessert
Time 1h45m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 4
Steps:
- Cream flour and butter together until smooth. I do this part in my stand mixer.
- Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
- Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
- Place batter into a greased and floured 10" tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
- Bake @ 300° for 1 ½ hours or until tests done with toothpick.
Nutrition Facts : Calories 508.3, Fat 26.4, SaturatedFat 15.6, Cholesterol 193.2, Sodium 47.5, Carbohydrate 61.6, Fiber 0.8, Sugar 37.8, Protein 7.4
FIVE FLAVOR POUND CAKE
I just tried this cake for the first time at funeral in Chicago. After the first bite, I went in search of the cook and talked her out of the recipe. All those different extracts may sound strange, but trust me it is wonderful! At the bottom I have included Six Flavor Pound Cake and Seven Flavor Pound Cake variations. Also, you can make a 5 flavor cake with a 6 flavor glaze or any other combination.
Provided by SharleneW
Categories Dessert
Time 1h50m
Yield 1 Bundt cake, 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F.
- Grease a 10-inch tube or Bundt cake pan.
- In small bowl, combine flour, baking powder and salt; set aside.
- In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside.
- In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy.
- Add eggs one at a time and beat until smooth.
- Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture.
- Spoon mixture into prepared pan.
- Bake for 1 1/2 hours, or until cake tests done.
- Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan).
- Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings).
- Slowly spoon remaining glaze onto top of hot cake.
- Cool completely before serving.
- To make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts.
- Bring to a boil, stirring until sugar is dissolved.
- Variations: Six Flavor Cake/Glaze: Add 1 teaspoon of almond extract to Five Flavor Cake ingredients and 1/2 teaspoon almond extract to Five Flavor Glaze ingredients.
- Seven Flavor Cake/Glaze: Add 1 teaspoon pineapple flavored extract to Six Flavor Cake and 1/2 teaspoon pineapple flavored extract to Six Flavor Glaze.
COLD OVEN POUND CAKE
An old-fashioned pound cake that goes into a cold oven before baking.
Provided by Etta Coates
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 7
Steps:
- Do not preheat oven. Grease and flour a 10 inch tube pan.
- In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour alternately with the milk. Pour batter into prepared pan.
- Place cake in cold oven, then set the temperature to 300 degrees F (150 degrees C). Bake for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 409.5 calories, Carbohydrate 56.3 g, Cholesterol 36.1 mg, Fat 19.1 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 151.3 mg, Sugar 38.5 g
HOMEMADE POUND CAKE
Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.
Provided by Must Love Home
Categories Desserts Cakes Pound Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
- Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
- Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
- Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g
CLASSIC POUND CAKE RECIPE BY TASTY
This classic pound cake is perfect for any occasion. With a tender, moist crumb and sweet neutral flavor, it's a deliciously blank canvas-serve with fresh fruit, ice cream, or drizzled with your sauce of choice!
Provided by Aleya Zenieris
Categories Bakery Goods
Time 1h35m
Yield 2 loaf cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F (160°C). Grease a 10-inch Bundt pan or 2 8 x 5-inch (20 x 12 cm) loaf pans with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, and baking soda.
- In a large bowl, combine the butter, sugar, and salt. Beat with an electric hand mixer on medium speed for about 6 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes. Add the eggs, 1 at a time, beating well after each addition.
- With the mixer running on low speed, add the buttermilk and vanilla. Increase the mixer speed to high and beat for 30 seconds.
- Add ⅓ of the flour mixture and beat on medium speed until incorporated. Add ½ of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
- Transfer the batter to the prepared Bundt pan or divide between the loaf pans and bake for about 60 minutes, or until a cake tester inserted to the center of the cake comes out clean. Let the cake cool in the pan(s) for 15-20 minutes, then invert onto a wire rack and unmold from the pan(s). Let cool completely.
- Slice and serve.
- Enjoy!
- RECIPE BY: Morgan Baker
THE BEST POUND CAKE
This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!
Provided by RBLAIR
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 9
Steps:
- Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
- In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
- Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 65.2 g, Cholesterol 75.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 227.9 mg, Sugar 44.8 g
SEVEN FLAVOR POUND CAKE
Elegant, unusual, delicious and easier than making from scratch. Also can make this a Five Flavor Pound Cake using coconut, rum, butter, lemon and vanilla extracts for the cake and also for the glaze.
Provided by mandabears
Categories Dessert
Time 53m
Yield 1 cake
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a Bundt pan (I use Baker's Joy Spray).
- Measure all extracts into measuring cup, then add milk to equal 1 1/3 cup of liquid, then make cake as directed on box.
- Pour batter into prepared Bundt pan.
- Bake for 38-43 minutes or until cake separates from side of pan.
- Cool cake.
- Prepare glaze: Combine all glaze ingredients in small pan and cook over low heat until sugar dissolves.
- Pour glaze over cake.
Nutrition Facts : Calories 4288.6, Fat 160.8, SaturatedFat 30.6, Cholesterol 690.6, Sodium 3848.9, Carbohydrate 634.8, Fiber 5.8, Sugar 435.3, Protein 52.8
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12 BEST POUND CAKE RECIPES - THE SPRUCE EATS
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Estimated Reading Time 4 mins
- Basic Vanilla Pound Cake. For the best basic pound cake, start with all of your ingredients at room temperature, and follow the directions to the letter.
- Sour Cream Pound Cake. Tangy sour cream gives this pound cake a nice richness, and a sweet vanilla glaze contrasts nicely with the cake. Beaten egg whites keep the batter from getting too leaden, but don't overbeat the batter, or you'll deflate the air bubbles.
- Lemon Lavender Pound Cake. For a delicate, floral cake, try this one that uses fresh lemon juice, lemon zest, and dried lavender flowers for its unique flavor.
- Sweet Potato Pound Cake. Mashed sweet potato adds an earthy sweetness to this autumnal pound cake that makes a great alternative to pumpkin or sweet potato pie.
- Chocolate Pound Cake. Dutch-Process cocoa gives this simple chocolate pound cake a deep brown color and lots of chocolatey flavor. It bakes up in a tube or bundt pan, so it travels well.
- Pineapple Pound Cake. With crushed pineapple and juice in the batter and more crushed fruit in the topping, this pound cake brings tons of tropical flavor.
- Pumpkin Pound Cake with Maple Pecan Glaze. Add this pumpkin pound cake to your holiday dessert rotation, or whip it up anytime you want an easy dessert that tastes and looks like a special occasion.
- Peach Cobbler Pound Cake. When you can't decide between peach cobbler and pound cake, solve that problem with this hybrid treat. Stew fresh peaches into a flavor-packed chunky paste that imbues it with the taste of Southern summer then decorate the top with fresh slices for a pretty presentation.
- Lemony Pound Cake. Brushing this super citrus-forward lemon pound cake with a fresh lemon and sugar sauce while it's still warm gives it a moist, lemon grove sweetness.
- Chocolate Pumpkin Pound Cake. Chocolate and pumpkin may sound like an unlikely combination, but the squash gives this pound cake a moist texture and earthy richness without adding a ton of flavor itself.
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